Pork Chops with Creamy Mushroom Gravy

Servings: 6

Prep Time: 20 min

Cook Time: 30 min


1 5-ounce; Mrs. Cubbison's Butter & Garlic Croutons

2 tablespoons; butter

4-5 thin cut pork chops

1 large egg; well beaten

1 (10 ounce) can; condensed cream of mushroom soup

1/4 cup; dry white wine (or water plus a squeeze of fresh lemon juice)

1 small can; sliced mushrooms, drained


  1. Place the entire package of croutons in a food processor and pulse into course crumbs.
  2. Using a large skillet over medium heat, melt the butter.
  3. Dip the pork chops into the beaten egg and coat with the crouton crumbs evenly on both sides.
  4. Place into skillet and brown on each side for 2-3 minutes per side.
  5. While the pork chops are browning, combine condensed cream of mushroom soup with wine (or water and lemon juice), whisking until smooth.
  6. Pour over the pork chops, sprinkle the drained, sliced mushrooms over the top, cover your skillet, reduce heat to low and simmer for about 5 minutes.
  7. Remove from heat and serve.


Goes great with a tossed garden salad and/or steamed rice.